Side Pannel
Scallops with Spinach and Spicy Orange Sauce
Scallops with Spinach and Spicy Orange Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Main Dish, Shellfish, Low Calorie
Ingredients List
- 2 ts Butter or margarine
- 1 1/2 lb Spinach, rinsed/drained &
- --toughs stems removed
- 1/4 ts Salt
- 1 lb Sea scallops, rinsed/dried
Directions
SPICY ORANGE SAUCE
1 ts Freshly grated orange peel
1/2 c Fresh orange juice
1 tb Shredded onion
1 tb Red-wine vinegar
1 ts Minced garlic
1/8 ts Crushed red pepper
Heat 1 teaspoon of the butter in a large nonstick skillet over med-high
heat. Add spinach in 2 batches, if necessary, and salt. Cook stirring,
just until wilted, 1-2 minutes. Remove to serving platter. Wipe skillet
dry with paper towels.
Add remaining teaspoon butter. When hot, add scallops in a single layer.
Cook 2 minutes, turning scallops once until lightly browned on 2 sides and
barely opaque at centers. Arrange on spinach; cover loosely with foil to
keep warm.
Put Sauce ingredients in skillet. Bring to a boil over medium heat. Boil
2-3 minutes until slightly syrupy. Spoon over scallops.
Per serving: 161 cal, 3 g fat, 23 g pro, 43 mg chol, 435 mg sod.
1 ts Freshly grated orange peel
1/2 c Fresh orange juice
1 tb Shredded onion
1 tb Red-wine vinegar
1 ts Minced garlic
1/8 ts Crushed red pepper
Heat 1 teaspoon of the butter in a large nonstick skillet over med-high
heat. Add spinach in 2 batches, if necessary, and salt. Cook stirring,
just until wilted, 1-2 minutes. Remove to serving platter. Wipe skillet
dry with paper towels.
Add remaining teaspoon butter. When hot, add scallops in a single layer.
Cook 2 minutes, turning scallops once until lightly browned on 2 sides and
barely opaque at centers. Arrange on spinach; cover loosely with foil to
keep warm.
Put Sauce ingredients in skillet. Bring to a boil over medium heat. Boil
2-3 minutes until slightly syrupy. Spoon over scallops.
Per serving: 161 cal, 3 g fat, 23 g pro, 43 mg chol, 435 mg sod.
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